Fettuccine aglio e olio with shrimp, diced tomatoes, Spanish chorizo, red onion, widow sill basil , fresh and roasted garlic and Bulgarian feta. Not pictured was some baguette for sopping up those luscious juices.
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No such thing as too much cheese. Your pie looks delicious.
LOL! I replied to post before seeing @ottawaoperadiva said the exact same thing. Great Minds 
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Crispy skinned striped bass fillets in a coconut, tomato, and tamarind sauce from the Gunpowder cookbook. My write up of the recipe is in the Cooking From thread! This was very delicious and made lots of leftover sauce, which I have stored in the freezer for other meals in the future.
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Didn’t want to make a “leftovers” meal, as I have enough in my fridge.
A filet of Wegmans sockeye salmon was defrosted, seasoned with s/p, and pan-seared in butter and olive oil, with a lemon-garlic pan sauce drizzled on top.
Sides were orzo cooked in BTB vegetable base with sauteed shallots, mixed with cooked carrots, peas, and TJs roasted corn.
There was wine.
Back to work tomorrow…is it Friday yet?
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In a similar vein…I used to be a school librarian. On the first day of school, the PE teacher would look at his watch and say “Is it June yet?” After he retired, I always said it in his honor.
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Beautiful plate. That sounds delicious.
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Thanks! The plates caught my eye on Amazon recently, so I decided to treat myself!
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I actually meant the overall dish, but the plate is pretty too 
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Ha! Thanks 
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I’m a little late celebrating Caesar salad’s centenary. NYT recipe, my croutons are fried calamari. And there was a bloody Caesar.
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Chimichurri chicken meatballs with Israeli couscous in chicken broth with parsley, bay leaf, a little oregano, cherry tomatoes, parm regg. The meatballs were thighs ground at my request by our local mexi-mart, garlic, panko, an egg, and chimichurri blended in. Stuck them in the fridge for half the day to firm up, painted them with more chimichurri, baked them a bit, then into the broth to finish cooking. More parm regg and chimi to finish. Turned out pretty tasty for something thrown together
.
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Spicy merguez lamb and beef meat patties, inspired by this recipe from Julia Turshen.
This was tasty, served with scallion couscous and a basic cabbage-carrot-and-scallion-slaw in vinaigrette. The tangy yogurt sauce is a must.
Our thermometer reads “HH” tonight (hotter than heck?), so no outdoor grilling. While pan-frying would be equally good, instead I used the broiler.
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We enjoyed another excellent dinner at The Circle Restaurant in Fredon, NJ, including scallops; salmon; paccheri; burrata; and artichokes. It all went great with an excellent cabernet and Ridge red blend.
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Swiss chard-sweet potato lasagna with different layers made from 1) lasagna pasta 2) sautéed Swiss chard stems, shallots and garlic 3) blanched Swiss chard leaves 4) thinly sliced sweet potatoes 5) bechamel sauce made with bay leaves, cloves, nutmeg and a bit of sugar 6) goat gouda
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I love fasolakia. I crumble good feta on top of it. Your cod looks delicious as well. I’m going to replicate the pairing - our fish market sells beautiful fresh cod loins. How did you do the breading?
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Gorgeous looking scallops!
We’d invited our recluse friend to join us for dinner yesterday when we saw her Friday night, as we’d picked up both BISO and BLSL chicken thighs & there was plenty of food. My PIC made Peruvian chicken & that amazing green sauce,
I roasted broc with TPSTOG, sea salt, olive oil, Aleppo pepper & added a healthy squeeze of lemon just before serving,
and made a salad with honey & flavor bomb tomatoes & Aldi’s gem lettuce in a walnut vinaigrette.
The perfect meal for madame, who’s currently trying her hand at keto for weight loss. Curious to see how long she’ll stick to it — she’s already tired of All The Meatz 
We have both chicken, broc and that green sauce 
left over, the salad was snarfed up.
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More food fun with my visiting friend yesterday — a (mostly) seafood extravaganza.
We had:
Fried Bombay Duck (a fish)
Clams in green masala
Shrimp in pickle (the indian meaning) sauce
Fish curry
Chicken sukkha (dry toasted coconut masala)
Palak paneer
plus
Chapatis
Steamed rice pancakes (ghavne)
Rice
plus
Kulfi
Gulab jamun
Caramel custard
The Bombay Duck is my all-time fave, and we had two orders.
(I could easily have skipped dessert but that caramel custard was pretty perfect — creamy, not too sweet, properly caramelized.)
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